Coconut Tofu and Papaya Salad

Coconut Tofu and Papaya Salad recipe from Down to Earth Organic and Natural.

6 Servings

Updated: Mon, 05/13/2019 - 9:05pm


Coconut Tofu

  • ¼ cup coconut aminos
  • ⅛ cup water
  • 1¼ teaspoons agave nectar
  • 1 block of tofu
  • 1½ cups shredded coconut

Papaya Salad

  • 5 ounces mixed salad greens
  • 1 papaya, deseeded and cubed
  • 1 cup sliced strawberries


  1. Combine coconut aminos, water and agave nectar in a baking pan. Set aside.
  2. Drain and rinse tofu. Slice tofu into ¼” thick strips.
  3. Place strips in marinade and chill for 30-45 minutes, turning over after half way.
  4. Roll tofu strips in shredded coconut and place on oiled cookie sheet.
  5. Bake for 24 minutes, turning over after 12 minutes.
  6. Remove from heat, let cool and cut each strip into 3 pieces.
  7. Wash and rinse salad greens. Place in salad bowl.
  8. Place papayas and strawberries on top of salad greens.
  9. After tofu has cooled, add to salad.
  10. Serve with papaya seed dressing, and enjoy!